a whisk and a spoon

Maple-Glazed Meatballs and a BOOK GIVEAWAY!

As a kid, getting breakfast for dinner was a rare and exciting treat.  As an adult, I can do this any darn time I please, but it still hasn’t lost it’s excitement factor.  Clearly I’m not alone in this, because there’s a new book called Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth.  This book has savory takes on pancakes and waffles, lots of egg dishes and even breakfast for dessert, but these Maple-Glazed Meatballs– like breakfast sausage doused in syrup– were what I wanted to try first.

These meatballs are flavorful and moist. Because of their sweetness, I wouldn’t pair these with pasta, but they make a great app or a perfect TV snack.

I want to send a copy of Breakfast for Dinner to one of you!  Just leave me a comment (one per person, please) on this post before 4:00 pm EST on Friday, March 8 and I’ll randomly choose a winner from the list.  Be sure your e-mail address is correct so I can contact you.

***Giveaway Winner Update: I used random.org to generate a random comment number to find the winner. It selected comment 18, so congratulations to AnnaZed. I’ll be sending your book soon!***

Maple-Glazed Meatballs– makes about 24 meatballs
from Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth

Steph’s Note: The original recipe called for ground pork, but I used ground chicken instead.  If you do, too, you may find that you need to add extra tablespoon of so of breadcrumbs and give the mix about a 30 minute rest in the fridge before portioning into meatballs.

for the meatballs:
2 tablespoons olive oil
1 medium yellow onion, diced
 1 small Granny Smith apple, peeled, cored, finely diced (about 1 cup)
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 pound ground pork (or ground chicken)
1 egg
1/2 cup unseasoned bread crumbs
1/4 cup milk
2 tablespoons pure maple syrup
1 teaspoon ground fennel
1/2 teaspoon dried red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

for the glaze:
2 tablespoons pure maple syrup
2 teaspoons tomato paste
1/2 cup apple juice
2 teaspoons cider vinegar

-Line a baking sheet with foil.

-Heat the oil in a large skillet over medium heat.  Add the onion.  Cook until translucent, 7 to 10 minutes.  Stir in apples, ginger and garlic.  Cook 1 to 2 minutes.  Remove from heat and cool.

-In a large bowl, combine pork, egg, breadcrumbs, milk, maple syrup, fennel, red pepper flakes, salt and black pepper.  Add the cooled onion mixture.  Mix with your hands until uniform. Roll by tablespoonfuls into 1-inch balls, or use a small ice cream scoop to portion.  Arrange on prepared sheet.  Refrigerate for 30 minutes.

-Preheat oven to 400°F.

-For the glaze, whisk together maple syrup, tomato paste, apple juice and vinegar in a small saucepan. Bring to a simmer. Cook over medium heat, stirring occasionally, until reduced by half, about 5 to 7 minutes. Remove from the heat and cool slightly.

-Brush meatballs with half of glaze. Bake 10 minutes. Brush with remaining glaze. Bake 5 to 7 minutes longer or until cooked through (internal temperature of 160°F. Serve warm.

Please note that the publisher, Quirk Books, sent me a copy of this book.